Tamra's Lemon Artichoke Pesto Recipe

Recipesfull introduces to you: Pasta Sauce Recipes. (Tamra's Lemon Artichoke Pesto Recipe). Chopped artichoke hearts with garlic, lemon juice, and Parmesan. Great on rotelle pasta or as an appetizer on mini toasts. Tastes just like the stuff I was paying too much for at the specialty market. We freeze the leftovers in an ice tray for easy weekday dinners.

Brief

Prep 15 mins

Total: 15 mins

Servings: 8

Yield: 8 servings

Tamra's Lemon Artichoke Pesto Recipe

Ingredients

¼ cup chopped fresh cilantro

8 medium garlic cloves

4 tablespoons lemon juice

½ teaspoon cayenne pepper

1 cup walnuts

½ cup canola oil

½ cup olive oil

salt to taste

1 (8 ounce) package frozen artichokes

thawed and chopped

½ cup grated Parmesan cheese

Roasted Red Pepper Cream Sauce

Side Dish

Directions

Step 1

Place the cilantro garlic lemon juice cayenne pepper walnuts canola oil olive oil and salt into a food processor. Pulse until smooth then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.

Nutritional Information

Tamra's Lemon Artichoke Pesto Recipe

Servings Per Recipe:8

Calories: 385.8

% Daily Value *

Protein: 5.7g 11%

Carbohydrates: 6.2g 2%

Dietary Fiber: 2.3g 9%

Sugars: 0.7g

Fat: 39.2g 60%

Saturated Fat: 4.9g 25%

Cholesterol: 5.5mg 2%

Vitamin A Iu: 219.3IU 4%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.2mg 10%

Vitamin C: 6.6mg 11%

Folate: 52.7mcg 13%

Calcium: 96.6mg 10%

Iron: 0.8mg 4%

Magnesium: 35.4mg 13%

Potassium: 174.7mg 5%

Sodium: 110.6mg 4%

Thiamin: 0.1mg 8%

Calories From Fat: 353.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.